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750g FreshZone Red Kumara, cut into long 1cm-thick slices2 tablespoons olive oil1 tablespoon Tuscan spice mix1 tablespoon extra olive oil125g haloumi, sliced into 1/2 cm-thick slices2 cups watercress2 tablespoons each: lemon juice, pestoPlace the kumara slices in a saucepan of boiling water and blanch for 4 minutes. Drain well and cool.Brush the kumara slices with oil and sprinkle with the Tuscan spice mix. Cook the kumara slices on a preheated barbecue or chargrill for 4-5 minutes, or until the kumara slices are cooked through and golden.Add the extra olive oil to the flat plate of a barbecue or a frying pan. Add the haloumi slices and cook over a medium heat for 1-2 minutes on each side, or until they are golden.Place the watercress on a platter, top with the kumara slices and haloumi.Combine the lemon juice and pesto and drizzle over the haloumi before serving.Serves 4.